Blueberry oat muffins

Blueberry oat muffins sweetened with fruit only: moist muffins with banana, oats, blueberries, egg, oat milk and cinnamon – easy, everyday and naturally sweet.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 250 kcal per serving
• Protein: 7 g
• Fat: 8 g
• Carbs: 32 g

Ingredients

• 2 bananas
• 2 eggs
• 150 ml oat milk
• 120 g oats
• 150 g blueberries
• 1 tbsp coconut oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 pinch of salt

Method

You’ll need: oven · muffin tin · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a muffin tin with paper cases. If needed, grease the cases very lightly with coconut oil.
2. Mash the bananas thoroughly in a large bowl. Add the eggs, oat milk and coconut oil and stir everything until smooth.
3. Fold in the oats, baking powder, cinnamon and salt until you have an even batter. Leave the batter to stand briefly so the oats can swell.
4. Carefully fold the blueberries into the batter. If using frozen blueberries, stir only briefly so the batter doesn't discolour too much.
5. Divide the batter between the cases and bake at 180 °C for 20–25 min, until the muffins are golden brown. Then leave them to cool in the tin so they firm up.
6. To serve: enjoy them as they are, or slightly warm with a little Greek yoghurt or almond butter.

Good to know

When you want something uncomplicated and honestly good, these muffins are just right. Moist, soft and pleasantly naturally sweet. The kind of recipe that quickly becomes an everyday regular.

Swaps

Oat milk → almond milk (usually slightly fewer carbs) | coconut oil → olive oil (more monounsaturated fats) | blueberries → raspberries (more fibre per 100 g) | banana → unsweetened apple purée (milder sweetness, slightly different texture)

Allergens

Contains egg and gluten (oats and oat milk, unless certified gluten-free); for serving, the almond butter adds tree nuts and the Greek yoghurt adds milk. Well suited to children if the muffins are served soft and to suit their age, and the ingredients are commonly eaten during pregnancy as long as the eggs are baked through. Contains: gluten (oats).

Dairy-free recipes